2 1/4 cups all-purpose flour
1 package Fleischmann's® Rapid Rise or ActiveDry Yeast
3 tablespoons sugar
1 teaspoon salt
2 cups warm milk (105º to 115ºF)
3 large eggs
3 tablespoons butter, melted
OR
3 tablespoons vegetable oil
2 teaspoons vanilla extract
Servings: 16
1. In large bowl, combine flour, Rapid Rise Yeast (To use Active Dry Yeast, follow directions below.), sugar and salt. Add warm milk, eggs, butter and vanilla, stirring just until blended. Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes. Or cover and refrigerate overnight.
2. Bake batter in heated waffle iron according to manufacturer's directions. Serve immediately with your favorite toppings such as butter, syrup, preserves, fresh fruit, whipped or sour cream.
Makes 14 to 16 (4-inch) waffles
Yield: 16 Waffles
Notes: To Use Fleischmann's® Active Dry Yeast: Dissolve yeast in 1/4 cup warm water (105º to 115ºF). Reduce milk in recipe to 1 3/4 cups. Prepare batter as directed above, adding dissolved yeast along with milk.
CALIFORNIA WALNUT WAFFLES
Place 1 cup chopped walnuts in shallow baking pan. Bake at 350º for 5 to 15 minutes, or until lightly toasted. Prepare waffle batter as directed. Pour batter into heated waffle iron; sprinkle with 2 to 4 tablespoons walnuts. Close waffle iron and bake according to manufacturer's directions. Repeat with remaining batter and walnuts.
PANCAKES
Prepare waffle batter except use 1 egg and 1 3/4 cup warm milk. Cover and let rise (or refrigerate) as directed. Cook pancakes on oiled griddle or skillet over medium heat.
Makes 20 (4-inch) pancakes.
1 package Fleischmann's® Rapid Rise or ActiveDry Yeast
3 tablespoons sugar
1 teaspoon salt
2 cups warm milk (105º to 115ºF)
3 large eggs
3 tablespoons butter, melted
OR
3 tablespoons vegetable oil
2 teaspoons vanilla extract
Servings: 16
1. In large bowl, combine flour, Rapid Rise Yeast (To use Active Dry Yeast, follow directions below.), sugar and salt. Add warm milk, eggs, butter and vanilla, stirring just until blended. Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes. Or cover and refrigerate overnight.
2. Bake batter in heated waffle iron according to manufacturer's directions. Serve immediately with your favorite toppings such as butter, syrup, preserves, fresh fruit, whipped or sour cream.
Makes 14 to 16 (4-inch) waffles
Yield: 16 Waffles
Notes: To Use Fleischmann's® Active Dry Yeast: Dissolve yeast in 1/4 cup warm water (105º to 115ºF). Reduce milk in recipe to 1 3/4 cups. Prepare batter as directed above, adding dissolved yeast along with milk.
CALIFORNIA WALNUT WAFFLES
Place 1 cup chopped walnuts in shallow baking pan. Bake at 350º for 5 to 15 minutes, or until lightly toasted. Prepare waffle batter as directed. Pour batter into heated waffle iron; sprinkle with 2 to 4 tablespoons walnuts. Close waffle iron and bake according to manufacturer's directions. Repeat with remaining batter and walnuts.
PANCAKES
Prepare waffle batter except use 1 egg and 1 3/4 cup warm milk. Cover and let rise (or refrigerate) as directed. Cook pancakes on oiled griddle or skillet over medium heat.
Makes 20 (4-inch) pancakes.
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